[Modemouth]

Warm Pepperoni Pizza Olives

1/4 cup extra virgin olive oil

1 jar (4.5 ounces) jalapeno stuffed Spanish olives, drained

1 can (6 ounces) ripe pitted olives, drained

1 cup cubed pepperoni, about 5 ounces

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 cup sun-dried tomatoes, roughly chopped

1 cup cubed Romano cheese, about 4 ounces

Combine oil, olives, pepperoni, garlic, oregano and sun-dried tomatoes in small saucepan.

Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes.

Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.

Place a shot glass filled with toothpicks next to the bowl so that your guests may use them to skewer the bites.

Drink Tip: A good all-around amber ale is a perfect match to the Pizza Olives as the flavors of malt will complement hearty ingredients such as pepperoni.